Pumpkin Patch, Squash Blossoms and Potato Strada

So once again we went to Peter’s Pumpkin Pacth at Springhill Farm Dairy in Petaluma.  It’s always fun, but much of the same.  Each time we bring someone new to share it and make it new.  We did it all…picking pumpkins, digging potatoes, running in the hay maze, milking cows, eating pumpkin ice cream and climbing hay mazes.  Here’s the photos from this year…

What was different was my son picking the blossoms.  He remembered a few years ago I stuffed them with goat cheese and fried them.  So we did it again this year.  Yum.  I also got creative with the potatoes (we dug 9 pounds).  Besides the usual roasted potatoes I made a strada which was delicious.  I didn’t really have a recipe.  Here’s what I did…

Using a mandoline I sliced about 6 of the larger potatoes.

Next I buttered a baking dish and added some of the potatoes.

I sprinkled cheddar cheese over the potatoes.  Then added spinach leaves.

Then layered more potatoes.

In a separate bowl I cracked 5 eggs and added about 1/2 cup milk, along with some fresh rosemary and thyme.

Once the potatoes, cheese and spinach had all been layered I poured over the egg mixture and topped with a bit more cheese.

This baked in the oven covered with foil for about 20 minutes in a 325 degree oven.  Then an additional 15 or so minutes to crisp the top and potatoes are baked thru.

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